Roasted Cream of Turnip Soup

To roast the turnips and parsnips, peel and dice the root vegetables. Place them on a half sheet pan, along with some olive oil and a pinch of kosher salt. Then roast in a 375ºF oven for about 30 minutes or until they have taken one a lot of brown color.

To prepare the soup, add the butter to a large sauce pan over medium heat. Add the chopped onions when the butter has melted. Cook the onions until they start to turn translucent. Then add the chicken stock and roasted vegetables. Bring to a boil, then simmer until the veggies are soft. Remove from heat.

Using a immersion or stick blender, blend the soup until it’s smooth. Add the cream and bring back to the heat. Just cook until the soup is warm enough for you. Add salt if it needs it (I found that it didn’t). Serve immediately along with some freshly cracked white pepper and croutons.

(Recipe adapted from Community Cucina.)